The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Top Australian chefs to follow on Instagram in 2017

A lot has changed since we first published our pick of the best chefs to follow on Instagram (way back in the dark ages of 2013). Here’s who we’re double-tapping on the photo-sharing app right now.

Christine Manfield recipes

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Mascarpone

Roast shoulder of pork


"I like to use a free-range old-breed pig such as Berkshire or large black," says Hafner. "They have a much better flavour and the fat is soft and delicious. They also seem to make the best crackling. I ask for a female pig - their flavour is better. Order one at your local farmers' market or specialist butcher. Leave the pork in the fridge uncovered overnight - it helps to dry the skin, which makes good crackling. I like to cook pork gently and past well done so it falls off the bone. This requires some attention. Take the pork out of the oven and give the meat a prod - when it's ready it will yield; if it springs back return it to the oven for another 15 minutes. If you find that the crackling has not quite crackled enough, you can turn the heat up to 200C and give the pork one last blast - that should do it." Start this recipe a day ahead to dry the pork skin.

You'll need

1 whole pork shoulder (4kg), bone in and scored (see note) 1 cup coarsely chopped wild fennel fronds (see note) Finely grated rind of 3 lemons 2 tbsp coarsely chopped rosemary 4 garlic cloves, finely chopped 1½ tbsp extra-virgin olive oil 6 celery stalks, coarsely chopped 3 carrots, coarsely chopped 3 onions, coarsely chopped 400 ml light red wine

Method

  • 01
  • Refrigerate scored pork uncovered overnight to dry out skin and remove from the fridge an hour before cooking.
  • 02
  • Preheat oven to 190C. Pound wild fennel, lemon rind, rosemary and garlic with a mortar and pestle to a pulp. Add oil, then rub marinade into the flesh of the pork (not the skin), season and leave covered with a tea towel (45 minutes).
  • 03
  • Scatter celery, carrot and onion in a roasting pan and place pork on top. Rub the skin with 1 tbsp oil and sprinkle liberally with fine sea salt (about 15gm; don’t worry about the amount of salt – helps the crackling form and you brush it off later). Reduce oven to 180C and roast pork for 1 hour, then add a third of the wine to the pan, reduce oven to 165C and continue to roast pork, topping up with wine (and water if needed) so there’s always liquid in the bottom of the pan – this keeps pork juicy and makes a delicious sauce – until meat is very tender and falls off the bone, and skin has crackled well (4kg pork will take about 4 hours in total). Set aside to rest for 30-40 minutes.
  • 04
  • Transfer pork to a carving board – carefully lifting the pork wearing kitchen gloves works best – and brush off excess salt. Strain pan juices into a saucepan and skim off the fat, then taste the sauce – add a little water if it’s too strong, or reduce it further to concentrate the flavours. Serve with pork.

Note Ask your butcher to score the pork skin for you. Wild fennel can be found growing along creeks and rivers. Alternatively you can use 2 tbsp fennel seeds, ground.


At A Glance

  • Serves 8 - 10 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 - 10 people

Drink Suggestion

A great pinot noir such as a Chambertin from the Côte de Nuits, or, keeping it local, Bass Phillip Premium Pinot Noir, Cobaw Ridge, or a Sinapius pinot noir.

Featured in

Dec 2013

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×